By Honey Mustard Chicken Thighs with Roasted Vegetables is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Honey Mustard Chicken Thighs with Roasted Vegetables captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Honey Mustard Chicken Thighs with Roasted Vegetables becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chicken:
6 bone-in, skin-on chicken thighs
⅓ cup honey
¼ cup Dijon mustard
2 tbsp whole-grain mustard
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp apple cider vinegar
Salt and pepper to taste
1 tsp dried thyme
1 tsp paprika
For the Roasted Vegetables:
3 cups baby potatoes, halved
2 cups baby carrots
1 red onion, cut into wedges
1 zucchini, sliced
2 tbsp olive oil
1 tsp dried rosemary or thyme
Salt and pepper to taste
PREPARATION STEPS
Preheat Oven: Preheat your oven to 400°F (200°C).
Make the Honey Mustard Sauce: In a small bowl, whisk together honey, Dijon mustard, whole-grain mustard, olive oil, minced garlic, apple cider vinegar, salt, pepper, thyme, and paprika.
Marinate the Chicken: Place the chicken thighs in a large bowl or a resealable plastic bag. Pour the honey mustard sauce over the chicken, ensuring each piece is well coated. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Prepare the Vegetables: On a large baking sheet, toss the baby potatoes, carrots, red onion, and zucchini with olive oil, rosemary or thyme, salt, and pepper. Spread them out in an even layer.
Add Chicken to the Baking Sheet: Remove the chicken thighs from the marinade and place them on the baking sheet with the vegetables, skin side up. Pour any remaining marinade over the chicken.
Roast: Roast in the preheated oven for 35-45 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender and slightly caramelized. If needed, broil for the last 2-3 minutes to crisp up the chicken skin.
Serve: Serve the honey mustard chicken thighs hot, alongside the roasted vegetables.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
